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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods
Shahab Iqbal, Özge Tirpanalan-Staben, Knut Franke
Plants (2022) Vol. 11, Iss. 24, pp. 3466-3466
Open Access | Times Cited: 20

Showing 20 citing articles:

Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre’s health effects
Christoffel J. Opperman, Mahsa Majzoobi, Asgar Farahnaky, et al.
Food Research International (2025) Vol. 206, pp. 115843-115843
Open Access | Times Cited: 1
Modification, biological activity, applications, and future trends of citrus fiber as a functional component: A comprehensive review
Xin Liu, Botao Wang, Sheng Tang, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 131798-131798
Closed Access | Times Cited: 7
Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace
Yumeng Huang, Chao Li, Siyuan Zheng, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2111-2111
Open Access | Times Cited: 5
Obtaining a Fiber-Rich Ingredient from Blueberry Pomace Through Convective Drying: Process Modeling and Its Impact on Techno-functional and Bioactive Properties
José P. Tejeda-Miramontes, Samantha E. González-Frías, Sivan Padlon-Manjarrez, et al.
LWT (2024) Vol. 210, pp. 116862-116862
Open Access | Times Cited: 4
Enhancing drying characteristics and quality of fruits and vegetables using biochemical drying improvers: A comprehensive review
Kui Suo, Zhenfeng Yang, Lili Wu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
Robert Spiess, Stephanie Jeske, Mario Arcari, et al.
Trends in Food Science & Technology (2025), pp. 104861-104861
Closed Access
Changes in the Content of Dietary Fiber, Flavonoids, and Phenolic Acids in the Morphological Parts of Fagopyrum tataricum (L.) Gaertn Under Drought Stress
Krzysztof Dziedzic, Pathumi Ariyarathna, Artur Szwengiel, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 270-270
Open Access
Structural and physicochemical properties and changes in vitro digestion and fermentation of soluble dietary fiber from tea residues modified by fermentation
Ting Xia, Yaning Nie, Yang Chen, et al.
Food Chemistry (2025) Vol. 473, pp. 142926-142926
Closed Access
Enhancing Rice Bran Soluble Dietary Fiber Yield Through Sequential Ultrasound–Xylanase Treatment
Yanting Lin, Siling Zhang, Y. P. Huang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 388-388
Open Access
Chemometrics‐Based Aroma Profiling Reveals Changes in Citrus limon L. Peels During Drying: Advances in Monitoring Lemon Essence
Hassène Zemni, Myriam Lamine, Jihène Attia, et al.
Flavour and Fragrance Journal (2025)
Closed Access
Composition and Technological Properties of Modified Lingonberry (Vaccinium vitis-idaea L.) Pomace
Simona Šimkutė, Loreta Bašinskienė, Michail Syrpas, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3661-3661
Open Access
Dietary Fiber Supplementation in Animal Products: Recent Developments, Commercial Applications and Sustainability Impact
Kartika Dewi, Mohsen Gavahian, Yuthana Phimolsiripol
Food Bioscience (2025), pp. 106668-106668
Closed Access
Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel
Yan Li, Feng Chen, Xueying Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2827-2827
Open Access | Times Cited: 2
Solid‐state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread
Ziyuan Wang, Shuimiao Song, Jiayuan Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5223-5233
Closed Access | Times Cited: 1
Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits
Shahab Iqbal, Özge Tirpanalan-Staben, Knut Franke
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1537-1544
Open Access | Times Cited: 1
Enzymatic treatment of pineapple pomace and its application into fiber-rich biscuit making
Thi Thuy An Nguyen, Huong Huy Nguyen, Nữ Minh Nguyệt Tôn, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100936-100936
Open Access | Times Cited: 3
The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality
Duygu BAŞKAYA SEZER
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2359-2370
Open Access
Effects of Modified Oil Palm Kernel Expeller Fiber Enhanced via Enzymolysis Combined with Hydroxypropylation or Crosslinking on the Properties of Heat-Induced Egg White Protein Gel
Zhiqiang Jin, Yaoguang Gu, Wen Zhang
Molecules (2024) Vol. 29, Iss. 22, pp. 5224-5224
Open Access
Millet bran dietary fibres treated by heating, dual enzymolysis united with acrylic-grafting or hydroxypropylation: effects on the properties of heat-induced egg white protein gel
Chenlong He, Ling Dang, Feng Chen, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking
Anyu Zhang, Jun Ma, Long Pan, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100941-100941
Open Access
EFFICIENCY OF CONVERSION BY A COMPLEX OF HYDROLYTIC ENZYMES OF WHEAT BRAN BIOPOLYMERS
Natalia Pogorelova, Natalya Anatolyevna Sarnitskaya, Д.С. Нардин
chemistry of plant raw material (2024), Iss. 2, pp. 340-354
Open Access
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